Another month and another Secret Recipe Club Blog.
Adam has been complaining about lack of grab and go breakfast options. So when I got assigned my blog I searched for something breakfasty I could make and he could take with him. I ended up with these muffins as I always have bananas on hand.
He really enjoyed these muffins, said it was mostly peanut butter you could taste with a hint of honey. I call that success.
Honey Banana Peanut Butter Muffins (From: Veronicas Cornucopia)
- 3 medium overripe bananas
- ¾ cup peanut butter
- ¼ cup honey
- ½ cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons chopped nuts (I omitted)
Preheat oven to 350. Line a 12-cup muffin pan with papers or spray with oil.
Peel bananas and place in a large mixing bowl. Mash with a fork (you should have about 1 ¼ cups of mashed banana), then mix in the peanut butter with your fork until well blended. Next mix in the honey and once the mixture is uniform in color, stir in the milk, vanilla, and cinnamon. Measure in the flour and baking soda, and stir with your fork just until mixed. The batter will be thick but try not to overwork it to get it mixed. It’s OK if a few lumps remain. Using an ice cream scoop, divide batter between muffin cups, filling 3/4 full. Sprinkle nuts in the middle of each muffin (nuts will spread out as the muffins bake). Bake for 15-20 minutes, or until a tester comes out clean, and remove to cooling rack. Leave in tin for five minutes, then remove to cool completely.
© 2012, Carrie. All rights reserved.